THAI CHICKEN PIZZA

When I told everybody I was making a barbecue chicken pizza for my website, people asked me why I wasn’t making Thai chicken pizza instead.  Truthfully, I didn’t realize it was such a beloved item on the California Pizza Kitchen menu.  I’ve always loved them — in fact, I almost ate my weight in the frozen version while I was in college — but I never realized that other people shared my same propensity.  For me (and apparently pretty much everyone else), there is something undeniable about the combination of aromatic peanut sauce, green onions and carrots, all  piled high on a chewy crust and topped with cheese. Not at all Italian, totally un-Thai, just “American” grub at its most adaptive.
The best part of making this particular pizza at home is you can get as creative as you want. I left off the usual bean sprouts, but you could certainly add them for extra crunch. And no need to break out the crushed red pepper flakes.  Here I use sriracha chili sauce to add a little bite, but of course, if spicy’s not your thing, feel free to leave it off. A sprinkling of freshly chopped Thai basil in addition to or in lieu of the cilantro (for those cilantro-haters out there) would be a perfect compliment to the sweet, salty flavor of the peanut sauce. No matter how you top it, if you like peanut sauce, you’ll love this pizza. Plus, no tipping necessary when you’re cooking out of your own kitchen.

THAI CHICKEN PIZZA

When assembling this pizza, feel free to add as little or as much of the toppings as you want, but keep in mind that a pizza that is too heavily loaded with ingredients can end up cooking unevenly and may result in a messy final pie.  The balance of flavors is key, not the amount you can fit on the dough.  If you want even more crunch in your finished pizza, consider adding the carrots after baking as opposed to before.  I use Thai marinated grilled chicken breasts in this recipe for added authenticity, but you should feel free to use store-bought rotisserie chicken if you’re short on time — the flavorful peanut sauce should provide more than enough flavor.  I’ve said it before, but if you’re serious about making pizza at home and still don’t have a pizza stone, it should be at the top of your priority list.

INGREDIENTS:

• 24 ounces homemade or store-bought pizza dough, divided
• 1/2 cup all-purpose flour, for dusting
• About 1 1/4 cups homemade Thai peanut sauce (or store-bought)
• 1 cup grated mozzarella cheese
• 1 cup cooked grilled Thai chicken, diced (recipe below)
• 4 green onions, thinly sliced
• 1 large carrot, julienne or coarsely grated
• 2 tablespoons vegetable oil
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup cilantro, coarsely chopped
• Sriracha chili sauce for garnish (optional)

METHOD:

1. Place a pizza stone in the lower third of the oven and preheat to 500°.  Allow the stone to heat for at least half and hour before baking pizzas.
2. Allow the pizza dough to come to room temperature.  On a lightly-floured work surface, form the dough into two large balls, collecting the sides and tucking them under to create a smooth outer surface.  Cover the dough with a damp towel and allow to rest for at least 20 minutes.
3. Meanwhile, warm the peanut sauce in a saucepan set over low heat until heated through and pourable.
4. Generously dust a wooden peel or the back of a sheet pan with flour or cornmeal. With lightly-floured hands, press the dough with your fingertips to form a flattened disk.  Lift the dough up and use the back of your knuckles to stretch and thin-out the dough into a circle with a diameter of 12-inches. Be careful to preserve the edge of the dough if you want a light, chewy crust. Carefully position the stretched dough onto the prepared peel or baking sheet.
5. Using a ladle, spoon an even layer of the peanut sauce onto the dough and carefully spread it close to the border being careful to leave a 1/2-inch edge.  Top with an even layer of mozzarella cheese followed by pieces of the diced Thai chicken, green onions and carrots.  Top with a light sprinkling of a bit more mozzarella.  Lightly brush the exposed crust with a bit of the vegetable oil to promote browning.
6. Slide the pizza onto the preheated stone and bake until the crust is crisped and golden and the cheese is bubbling, about 6-7 minutes.  Remove from the oven and sprinkle with the roasted peanuts,  freshly chopped cilantro leaves and sriracha. Serve immediately.

Makes 2 Pizzas

BANGKOK-STYLE GRILLED CHICKEN BREAST

This is a fantastic coconut milk marinade for chicken.  It works just as well with whole, butterflied chickens as well as bone-in, skin-on pieces.  Here I use the marinade on boneless, skinless breasts.  If you don’t have an outdoor grill or grill pan, feel free to roast the breasts in a 425° oven.  You won’t be able to develop as much caramelization, but the chicken will still be quite flavorful.  The marinade contains a bit of sugar, so monitor your heat closely and watch for burning.
INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 7 ounces (1/2 can) coconut milk
• 1 tablespoon curry powder
• 1 tablespoon fish sauce
• 3 cloves garlic, roughly chopped
• 1/4 cup loosely packed chopped cilantro, including stems
• 1 tablespoon brown sugar
• 3/4 teaspoon white pepper

METHOD:

1. Place the chicken breasts on a cutting board and lightly score each side in a crosshatch pattern with a sharp knife to allow the marinade to penetrate.
2. Combine the coconut milk, curry powder, fish sauce, garlic, cilantro, sugar and pepper in a bowl.  Stir well and until sugar has dissolved and marinade is smooth.  Place the chicken breasts in a resealable plastic bag and pour the marinade in on top.  Seal the bag and massage the marinade into the meat to ensure an even coating.  Refrigerate the chicken and leave it to marinate for at least 3 hours or as long as overnight.
3. Prepare a charcoal grill for direct heat grilling over medium-low heat or preheat a grill pan over medium-low heat.  Place the chicken on the grill and cook, moving the chicken if any flare-ups occur, until slightly charred in spots and cooked through to an internal temperature of 160°, about 7-8 minutes per side.
4. Remove the chicken from the grill and transfer to a platter. Allow the meat to rest for 5-10 minutes before slicing.

HOT SPINACH DIP

We’ve all had good spinach dip. A little sour cream, a little cheese, some thawed frozen spinach and you’re in business. It’s the type of party dish you throw out on a table with a few crackers, maybe some slices of toasted baguette, and it’s guaranteed to be gobbled up in a matter of minutes. You may be used to seeing it served cold or at room temperature on most occasions, but those of us who take our dips seriously know that there is nothing quite like a hot version.

Somewhere between a french onion dip and everybody’s favorite green side dish, creamed spinach, this warm rendition satisfies in ways a cold version simply cannot. Just think — all those wonderful, rich flavors that are usually muted by the frosty interior of your refrigerator come alive when warmed through in the oven. Creamy, gooey and indulgent, this spinach dip is guaranteed to become one of your new favorite appetizers. Serve it to guests or bring it to your next potluck, but whatever you do, beware: I’ve seen a small group of people easily polish this off, so it may be worth doubling if you’re serving it for a party.

HOT SPINACH DIP

Adapted from Martha Stewart
This recipe is awesome as a dip and would be just as delicious as a side. While the original version of the recipe calls for three dashes of Worcestershire sauce, each time I’ve made this I find myself using double that — same goes for the hot sauce, too. But that’s my own preference; feel free to play around with flavors. I would even recommend mixing in some freshly grated nutmeg and forgoing the topping of mozzarella, if you’re serving it as a side. I’ve tried this using both fresh and frozen spinach — and a combination of both! — and honestly, the difference isn’t noticeable enough in the finished product to deem one better than the other. Thus, the choice is yours. The frozen spinach is definitely a bit easier — you’ll just add it, completely drained of excess liquid, directly to the cream cheese sauce and then add in the mozzarella cheese.

INGREDIENTS:

• 2 teaspoons olive oil, plus more for the baking dish
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped, or 2 10-ounce packages frozen chopped spinach, thawed and thoroughly drained
• 1/4 cup stock or water
• 1/2 cup milk
• 6 ounces reduced-fat cream cheese
• Worcestershire sauce, to taste
• Hot sauce, to taste
• 1 cup grated mozzarella
• Kosher salt and freshly ground pepper
• Baguette slices, breadsticks, or crackers, for serving

METHOD:

1. Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned and softened, 5 to 8 minutes.
2. Add spinach in two additions adding a portion of the stock or water with each and cover with a lid. Let the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Makes 3 cups

GRAVLAX

This past Sunday, I set out to put together the mother of all Mother’s Day brunches for the woman who is largely responsible for my undying passion for food.  In an effort to pull out all the stops for this year’s celebration, I decided to cure my own gravlax for an over-the-top meal that would show my appreciation for all that she has done for me. Convinced my offering would exhibit a bit of advanced culinary know-how and finesse, I was certain that such a meal would surely outdo any boring old Benedict.
Having never cured salmon before, I was completely caught off guard by how simple and hands-off the whole curing process was going to be.  Here I was planning an elaborate, intricate and involved meal, and I was nearly done with all of the “advanced” prep work three days before the big event.  Flash forward to Sunday and a few careful, paper-thin slices later and we were sitting down to an elegant brunch that went down as “one of the best in years.”  Placed atop a toasted bagel with rich cream cheese, crisp red onions, juicy tomato and briny capers, the lox stood out as a true hero with its subtle essence of dill and lemon on a delicate backdrop of sweet, salty salmon.   There might not have been pillowy poached eggs and velvety hollandaise this time around, but served alongside fresh seasonal fruit, soft scrambled eggs and refreshing mimosas, it was as elegant a meal as any.

GRAVLAX

When making gravlax at home, it is of the utmost importance that you purchase salmon at it’s peak of freshness.  Check with your fishmonger to make sure that the salmon hasn’t been previously frozen and thawed.  For easy cleanup, I like to wrap the fillet itself with a thin layer of the excess cheesecloth and apply the salt/sugar cure directly on top — the flavor will be just as pronounced and you’ll save yourself the task of picking off stray bits of pepper or dill.  Slicing gravlax thinly enough can be a challenge even for the most accomplished home cook.  Use a very sharp knife with a long, thin blade and try to slice the flesh in one direction (pulling the knife toward you) in an effort to attain paper-thin slices — cutting the fillet while it is cold with a warm knife helps significantly.  It takes a bit of practice, but don’t worry if you can’t get perfect slices each time — the ugly ones taste just as good.

INGREDIENTS:

• 1 to 1-1/4 lb. skin-on salmon fillet, preferably center-cut, pin bones removed
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 1 small bunch fresh dill fronds
• 2 teaspoons freshly cracked black pepper
• 4 teaspoons fresh lemon juice
  
• 2 teaspoons vodka

METHOD:

1. Line a flat-bottomed strainer or perforated sheet pan with a large piece of cheesecloth, allowing the edges to drape over the sides.
2. Place the salmon fillet skin-side down on the layer of cheesecloth and drape the overhanging edges loosely around the fillet.
   
3. In a small bowl mix together the kosher salt, granulated sugar and pepper until well-combined. Pack the cure mixture on top of the wrapped salmon in a thick, even layer.  Scatter the dill fronds on top of the cure mixture and drizzle evenly with the lemon juice and vodka.
4. Cover the sheet pan/strainer with plastic wrap and refrigerate for 3 days.
5. When ready to serve, brush off the and discard the cure.  Using a very sharp knife, slice thinly at a sharp angle to make wide, paper-thin slices.
6. Serve piled atop a lightly toasted bagel with cream cheese, capers, ripe tomato, thinly sliced red onion, a few turns of coarsely ground black pepper and a lemon wedge or two.

Makes enough for 4 generous portions